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Annis Black Bean Chili Recipe

A taste of Santa Fe magic! This black bean chili recipe is inspired by a legendary encounter at Mark Miller's Coyote Café. Years ago, a sous chef's whispered hint of chocolate in his chili sparked this creation. Get ready for a rich, complex flavor profile that's both smoky and subtly sweet, perfect for a cozy night in. This recipe is easily doubled for a crowd!

Prep Time 20 mins
Cook Time 35 mins
Calories 653.2 kcal
Protein 87g
Rating 5.0 (1 Reviews)
Annis Black Bean Chili 74

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Annis Black Bean Chili

  • 1 pound ground turkey
  • 1 cup dried black beans
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • salt, to taste
  • pepper, to taste
  • 2 cups chicken broth
  • 1 tablespoon unsweetened cocoa powder
  • sour cream, for serving
  • chevre (goat cheese), for serving
  • 4 cups water
  • 1 pound ground beef (optional substitute)
  • 2 (15 ounce) cans black beans, rinsed and drained (optional substitute)
  • 1.5 cups cooked pinto beans (vegetarian option)
  • 1-2 chopped jalapeños (optional)

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How to Make Annis Black Bean Chili

  1. Rinse 1 cup (240ml) dried black beans, cover with 4 cups (960ml) water, and simmer until tender (about 45-60 minutes). Drain and set aside. (Alternatively, use 2 (15-ounce) cans of black beans, rinsed and drained).
  2. In a large pot or Dutch oven, heat 2 tablespoons olive oil over medium heat. Add 1 medium onion, chopped, and 2 cloves garlic, minced. Sauté until softened, about 5 minutes.
  3. Add 1 pound ground beef or turkey (or substitute with 1.5 cups cooked pinto beans for a vegetarian option) and cook, breaking it up with a spoon, until browned, about 5-7 minutes.
  4. In a small skillet, toast 2 tablespoons chili powder and 1 teaspoon ground cumin over medium-low heat until fragrant, about 5 minutes. Do not skip this step—toasting enhances the spice flavor significantly!
  5. Add the toasted spices to the pot with the meat and onions.
  6. Stir in 1 teaspoon dried oregano, 2 cups (480ml) chicken broth, and the cooked black beans.
  7. Season generously with salt and pepper to taste.
  8. Bring to a simmer, then reduce heat and cook for 20 minutes, or until the chili has reached your desired consistency. Add more chicken broth, 1/2 cup (120ml) at a time, if needed.
  9. Right before serving, stir in 1 tablespoon unsweetened cocoa powder and blend well. Do not boil; a gentle simmer is all it needs.
  10. Serve hot, topped with a dollop of blended sour cream and chevre (goat cheese). Pair with homemade jalapeño cornbread for a complete Santa Fe experience!
  11. For a spicier kick add 1-2 chopped jalapenos while sautéing the onions and garlic

Nutrition Information (Approximate per serving)

Sodium

45 g

Sugar

28g

Fat

46g

Carbs

17g

Recipe Categories (Choose a category and find related recipes!)

Soups, Stews & Chilis Main Courses Lunch Main Dish / Dinner Poultry Turkey Recipes Beef & Red Meat Ground Beef Recipes Bean & Lentil Recipes American Fall Recipes Game Day Recipes

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Main Dish Beans Beef Poultry Easy Chili Turkey Dietary Spicy Inexpensive Black Beans Meat Taste Mood